Love scalloped potatoes? Use sweet potatoes for added nutrition! The roux is lightened up and cheese is only included on top to lower the fat! YUMMY!
1 1/2 cups almond milk
pinch of black pepper
1/2 tsp butter
1/3 cup cheddar cheese
1 can of cream of mushroom soup
1 tsp garlic
1/2 tsp nutmeg
1 tsp olive oil
1 cup onions
1/3 cup parmesan
1/2 tsp salt
4 cups sweet potatoes
2 Tbsp whole wheat flour
Bring a large pot of water to a boil. Cook potatoes 5–8 minutes, until tender. Drain and set aside.
Preheat oven to 350F.
Saute onions and garlic in butter/oil over medium heat.
Add whole wheat flour, milk, condensed soup, and seasonings.
In a Once mixture has thickened, remove from heat and set aside.
Stir and allow mixture to thicken at medium-low heat.
In a 1.5qt baking dish (I used a 6 cup corning-ware), layer sliced potatoes in a
Combine cheeses, and sprinkle over top.
Bake for 15–20 minutes, until cheese begins to brown. Feel free to turn to broil for the last minute or so to get a nice topping.
Serving: 1/2 cup
yields 12 servings